Recipe - Deer Sausage I

10 pound Deer meat, lean
10 pound Pork, fresh, lean
3 ounce Water
1 ounce Pepper, black
Three fourths ounce Ginger, ground
1 One fourth ounce Nutmeg
One half ounce Allspice
One half ounce Paprika
2 teaspoon Garlic powder
12 ounce Salt
One half pound Dried milk
2 One half teaspoon Liquid smoke

Grind together the two meats, mix thoroughly. Add measured water. Mix
spices thoroughly and mix well into meat mixture. If sausage is to be
smoked, omit the liquid smoke. You may stuff sausage into casings, making
68" links, or make into patties for freezing.

To cook, place in a frying pan with a cover, adding water to the 1/3 mark
on the sausage. Boil for 15 minutes covered, then remove. Drain most of the
fat from the pan; replace sausage and brown. Make gravy in pan after
sausage done.
Posted to MCRecipe Digest V1 #1050 by valerie@nbnet.nb.ca (valerie) on Jan
29, 1998